Delish Alaska Fish Tacos
Recipe courtesy of Alaska Seafood Marketing Institute.
2 cups packaged coleslaw mix
1/2 cup fresh cilantro leaves
2 tablespoons rice vinegar
3/4 to 1 cup regular or low-fat mayonnaise
1/2 cup canned diced tomatoes with green chilies, drained*
4 Alaska Salmon fillets (4 to 6 ounces each), fresh, thawed or frozen
1 tablespoon olive, canola, peanut or grapeseed oil
2 teaspoons taco or adobo seasoning
16 small (6 to 7-inch) white or yellow corn tortillas, warmed
1 lime, cut in 8 wedges
- In bowl, mix coleslaw and cilantro. Sprinkle with rice vinegar and toss to coat; set aside.
- In separate small bowl, blend mayonnaise with diced tomatoes/chilies or chipotle chiles; set aside.
- Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.
- Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place fillets in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
- Turn fillets over and sprinkle with taco or adobo seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove skin, if any, and break into large chunks.
- To Serve: Divide salmon among tortillas that have been doubled (8 tacos). Squeeze a lime wedge over the salmon in each taco, then divide coleslaw and mayonnaise among tacos.
Makes 4 servings.
*Or 2 tablespoons minced canned chipotle chiles in adobo sauce.
Nutritional Information Per Serving (1/4 of recipe; 2 tacos): Calories: 783; Total Fat: 46g; Saturated Fat: 7g; Cholesterol: 125mg; Total Carbs: 54g; Fiber: 8g; Protein: 41g; Sodium: 699mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.